Blackberry caramel tart

Press the sweet tart dough into a nine-inch fluted removable-bottom tart pan and bake fully until golden brown; cool.

Divide 18 ounces of blackberries into 6 ounces for the caramel and the nicer 12 ounces to go in whole.

Put the water in the saucepan first, then the sugar and the corn syrup; set the room-temperature cream by the stove.

Over medium, stir with a spatula until the sugar dissolves into a clear syrup; once boiling stop stirring, swirl the pan and brush down any sugar crystals with a wet pastry brush.

Cook until the bubbles turn slow, big and glassy and the colour reaches medium amber or medium golden, lighter than usual so the blackberries come through.

Off the heat, stream in the room-temperature cream slowly, as it sputters, and stir smooth; rewarm if any caramel hardens.

Add the vanilla extract, kosher salt and the 6 ounces of blackberries; cook over medium heat, crushing and then mashing the berries until soft and juicy.

Sprinkle the gelatin from high over cold water in a shallow dish without stirring; let it soften five to ten minutes, kept cold.

Scatter the 12 ounces of whole blackberries over the bottom of the shell in a single layer with gaps, halving only enormous ones.

Strain the blackberry caramel through a fine mesh sieve into a medium bowl, pressing on the solids; discard the pulp.

Melt the gelatin in the same saucepan until translucent with no granules and scrape it into the caramel.

Stir the filling over an ice bath until thick but pourable, like cold heavy cream, not set.

Pour the filling between the berries so they poke out, leaving them uncoated.

Chill level on a plate, in the tart ring, about four hours until set.

Unmould with gentle pressing and slice with a serrated knife using a gentle sawing motion.